Vegan Pumpkin Spice Cupcakes

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Vegan Pumpkin Spice Cupcakes, Delicious Vegan Pumpkin Spice Muffins, Sara’s Bites, Vegan Pumpkin Cupcakes – Loving It Vegan, pumpkin cupcakes vegan spice frosting, vegan-pumpkin-spice-cupcakes, The Cake Boutique.

Vegan Pumpkin Spice Cupcakes

These vegan pumpkin muffins are super moist inside and such a cozy treat. Even though fall is nearly non-existent here in Texas, I love having them for breakfast with my coffee because they make me think of leaves falling and beautiful fall weather. 🍂 🍁
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📌INGREDIENTS:
Dry:
◾️2 cups all-purpose flour
◾️1/2 tsp baking soda
◾️2 tsp baking powder
◾️1 tsp cinnamon
◾️1/4 tsp nutmeg
◾️1/2 tsp pumpkin pie spice
◾️1/2 tsp salt
Wet:
◾️1 15oz can pure pumpkin
◾️1/4 cup vegetable or coconut oil
◾️1 cup oat milk, room temp (or coconut, almond, any other plant-based milk)
◾️1/4 cup brown sugar
◾️3/4 cup white sugar
Bake at 350 degrees for 25-30 min or until toothpick comes out clean
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KITCHEN TOOLS (AFFILIATE)
🔹Glass Mixing Bowls – amzn.to/3pYc2e2
🔹Hand Mixer – amzn.to/2N0ivXt
🔹Muffin Pan – amzn.to/3dLOEgx
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MUSIC:
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Coco Islands by Scandinavianz soundcloud.com/scandinavianz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: bit.ly/3hEhxNp
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#pumpkin #vegan #dessert

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Youtube video by Sara’s Bites

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’. Preparation preheat the oven to 350°f (180°c). In a large bowl, cream together the brown sugar and coconut oil with an.

Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. These eggless pumpkin cupcakes are ridiculously easy to put together. (1) to start, combine all the wet ingredients (pumpkin puree, maple syrup, vegan buttermilk, flax egg, olive. Make maple pumpkin frosting. Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high. The pumpkin spice cupcake alongside a vegan carrot cake cupcake! In all honestly this is my second attempt at these cupcakes.

Preparation preheat the oven to 350°f (180°c). In a large bowl, cream together the brown sugar and coconut oil with an. Preheat the oven to 350 degrees f and line a muffin pan with 11 paper liners or grease the pan with a bit of oil. Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners.

Preheat the oven to 350 degrees f and line a muffin pan with 11 paper liners or grease the pan with a bit of oil. Preheat oven to 350 degrees.

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In a large bowl, cream together the brown sugar and coconut oil with an. Preheat the oven to 350 degrees f and line a muffin pan with 11 paper liners or grease the pan with a bit of oil. Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. These eggless pumpkin cupcakes are ridiculously easy to put together.

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